Ham And Bean Soup
A comforting and hearty dish that combines smoky ham and nutritious beans in a flavorful broth, perfect for warming up on a chilly day.
Ingredients
Main Ingredients
- 1 pound dried navy beans or great northern beans sorted and rinsed, or 3 cans, drained, for quicker method
- 1 pound smoked ham hock or a leftover ham bone with some meat attached
- 1 large onion finely chopped
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth or water plus bouillon
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Optional: a pinch of smoked paprika to boost smokiness
Instructions
Preparation
- If using dried beans, soak them overnight or use the quick soak method: cover with water, bring to a boil for 2 minutes, then turn off heat and let sit for 1 hour; drain.
- In a large heavy-bottomed pot, warm a splash of oil and sauté onion, carrot, and celery until softened and fragrant—about 6 minutes.
- Add garlic and cook for 30 seconds more until it releases its sweet bite.
- Add the ham hock or bone, drained beans, bay leaf, thyme, and chicken broth. Bring to a simmer.
Cooking
- Lower heat and cover loosely. Let simmer for 1 to 1 1/2 hours, or until beans are tender and the meat falls off the bone.
- Remove the ham hock, shred the meat, and return the meat to the pot. Discard the bone.
- Taste and season with salt and pepper, and add smoked paprika for extra warmth if desired.
- For a slightly creamy texture, mash a cup of beans against the side of the pot and stir it in.
- Serve hot with crusty bread and a scattering of fresh parsley.
Notes
Consider using an Instant Pot or pressure cooker option for time efficiency; just adjust cooking time accordingly. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.